Pork Tonkatsu Recipes

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TONKATSU



Tonkatsu image

These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.

Provided by AMYSMEANS

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 4

Number Of Ingredients 6

4 (4 ounce) boneless pork chops
salt and ground black pepper to taste
2 cups oil for frying, or as needed
¼ cup all-purpose flour
1 egg, beaten
¾ cup panko (Japanese-style bread crumbs)

Steps:

  • Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
  • Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
  • Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
  • Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g

PORK TONKATSU WITH SHISO AND SAVOY



Pork Tonkatsu with Shiso and Savoy image

This is not your everyday pork cutlet. It's the thin and crispy fried pork you know, but with a shiso and savoy cabbage slaw and topped with a sweet and tangy sauce. You'll never look at your cutlets the same way again!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 teaspoon dry mustard, Coleman's or Japanese
1 teaspoon granulated garlic
About 3 tablespoons Worcestershire sauce, Lea and Perrins preferred brand
About 1 tablespoon of shoyu or soy sauce
1 tablespoon honey or mirin, eyeball it
1 cup ketchup
1 teaspoon dry mustard
1 inch ginger root, grated
1 large clove garlic, grated
About 1 teaspoon shoyu or soy sauce
1 teaspoon honey or sugar
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 small head savoy cabbage
A stack of shiso or basil leaves, 15 to 20
2 to 3 radishes
Four 4 to 6-ounce boneless, center-cut pork loin chops
Salt and pepper
3/4 cup AP flour
2 large eggs
1 1/2 cups panko
1 tablespoon black and toasted sesame seeds, plus more to garnish, optional
Peanut or safflower oil, neutral oil, for frying
A handful of chives, finely chopped, to serve

Steps:

  • For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup.
  • For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage.
  • For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper.
  • Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining.
  • Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain.
  • Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside.

TONKATSU JAPANESE FRIED PORK



Tonkatsu Japanese Fried Pork image

Tonkatsu, or katsu, is a Japanese dish of pork cutlet that is breaded and deep-fried and served with tonkatsu sauce and a side of cabbage.

Provided by Setsuko Yoshizuka

Categories     Entree     Dinner

Time 25m

Yield 4

Number Of Ingredients 10

4 boneless pork chops
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour
1 large egg, beaten
1/2 to 1 cup panko breadcrumbs
1 cup canola oil , for frying
1/4 head green cabbage , shredded, for garnish
Tonkatsu sauce (bottled), for garnish
Karashi (hot Japanese mustard), optional

Steps:

  • Gather the ingredients.
  • Cut the edge of the pork chops in several places. Season with salt and pepper.
  • Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
  • Coat each pork chop generously with flour, shaking any excess off.
  • Dip pork into beaten egg.
  • Coat pork with panko breadcrumbs and set aside on a platter.
  • In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
  • Deep-fry breaded pork for 5 to 6 minutes.
  • Turn pork over and fry about 5 more minutes or until cooked through and browned.
  • Remove pork from oil and drain on paper towels.
  • While pork is resting, finely shred green cabbage and soak in ice-cold water.
  • Drain shredded cabbage well.
  • Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

Nutrition Facts : Calories 731 kcal, Carbohydrate 48 g, Cholesterol 149 mg, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, Sodium 419 mg, Sugar 4 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY



Japanese Pork Cutlet (Tonkatsu) With Curry Recipe by Tasty image

Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

4 cups white rice, cooked
4 boneless pork chops
salt, to taste
pepper, to taste
4 shiso leaves
4 slices mozzarella cheese
½ cup flour
3 eggs
3 cups panko breadcrumbs
oil, for frying
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrot, diced
3 cups water
⅓ cup japanese curry paste

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Cut a large slit through the side of the pork chops.
  • Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
  • Repeat with the remaining pork chops.
  • Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
  • Repeat with the other pork chops.
  • Heat oil over medium-high heat until about 360°F (185˚C).
  • Fry the pork chops one at a time until golden brown, then drain on a paper towel.
  • Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
  • Lower the heat and simmer for about 10 minutes.
  • Add the curry paste, then stir until dissolved.
  • Cook for another 10 minutes on low heat, then set aside.
  • Slice the pork cutlets into ½-inch (1-cm) slices.
  • To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
  • Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)



Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets) image

Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!

Provided by otaku

Categories     World Cuisine Recipes     Asian     Japanese

Time 24m

Yield 4

Number Of Ingredients 8

2 boneless pork chops, trimmed of excess fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
½ teaspoon soy sauce
¼ cup all-purpose flour
½ cup panko bread crumbs
oil for frying

Steps:

  • Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
  • Whisk egg and soy sauce together in a small bowl.
  • Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
  • Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
  • Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g

TONKATSU PORK



Tonkatsu pork image

Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudon

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 26m

Number Of Ingredients 9

4 thick boneless pork loin chops
100g plain flour
2 eggs , beaten
100g panko breadcrumbs
vegetable oil , for shallow frying
2 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp oyster sauce
2 tsp caster sugar

Steps:

  • Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
  • Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
  • In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C - if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
  • While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with the sauce.

Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.5 milligram of sodium

HEALTHY PORK TONKATSU



Healthy Pork Tonkatsu image

Make and share this Healthy Pork Tonkatsu recipe from Food.com.

Provided by TattooedMamaof2

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup ketchup
1/4 cup applesauce
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon rice vinegar
1/2 cup all-purpose flour
2 egg whites, beaten
1 cup panko breadcrumbs
2 (8 ounce) pork tenderloin, cut in 2-inch pieces and pounded 1/2-inch thick
1/4 cup canola oil
rice, for serving

Steps:

  • In a saucepan, bring the ketchup, applesauce, worcestershire sauce, soy sauce, dijon mustard and rice vinegar to a simmer, transfer to a bowl and let cool.
  • Put the flour, egg whites and panko in 3 separate bowls. Dredge the pork in the flour, then the egg white, followed by the panko, pressing the crumbs to adhere.
  • In a large skillet, heat 2 T oil over moderate heat. Add the cutlets and cook until golden brown, about 5 minutes. Brush the remaining oil on the cutlets, flip and cook until golden and cooked through, about 5 minutes longer.
  • Transfer the tonkatsu to a work surface and cut into strips. Serve with rice and the dipping sauce.
  • NOTE: The sauce can be refrigerated for up to a month.

Nutrition Facts : Calories 479.5, Fat 21.5, SaturatedFat 3.5, Cholesterol 74.8, Sodium 658.1, Carbohydrate 39.7, Fiber 1.9, Sugar 5.8, Protein 30.9

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From iamafoodblog.com


PORK TONKATSU - COSTCO KITCHEN
2022-04-11 Instructions. Using a meat mallet or the back of your knife, pound the pork loins on both sides until the thickness is reduced by half. Season both sides with salt and pepper. To a bowl, whisk together your ingredients for the egg and flour batter, then set aside. To a wide bowl or plate, add your panko bread crumbs and seasonings, then set aside.
From costcokitchen.com


TONKATSU RECIPE (JAPANESE PORK CUTLETS) | KITCHN
2022-01-25 Use the smooth side of a meat mallet or bottom of a small pan to pound until evenly 1/4-inch thick. Remove from the bag and repeat with remaining pork chops. Place 1/2 cup all-purpose flour in a pie plate or wide, shallow bowl. Place 2 large eggs in a second pie plate or wide shallow bowl and whisk until well-combined.
From thekitchn.com


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